Grand Challenges in Product Quality

[1]  E. Skjerve,et al.  A Systematic Review of Bacterial Foodborne Outbreaks Related to Red Meat and Meat Products. , 2018, Foodborne pathogens and disease.

[2]  S. A. Salami,et al.  Sustainability of feeding plant by-products: A review of the implications for ruminant meat production , 2019, Animal Feed Science and Technology.

[3]  Bob Bansback.  Future Directions for the Global Meat Industry , 2014 .

[4]  J. Pedraza-Chaverri,et al.  Goats’ Feeding Supplementation with Acacia farnesiana Pods and Their Relationship with Milk Composition: Fatty Acids, Polyphenols, and Antioxidant Activity , 2019, Animals : an open access journal from MDPI.

[5]  T. Miyakawa,et al.  MEATabolomics: Muscle and Meat Metabolomics in Domestic Animals , 2020, Metabolites.

[6]  D. Kovačević,et al.  Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety. , 2020, Annual review of food science and technology.

[7]  M. Wiedmann,et al.  A 100-Year Review: Microbiology and safety of milk handling. , 2017, Journal of dairy science.

[8]  L. Kristensen,et al.  Trends in meat science and technology: the future looks bright, but the journey will be long. , 2014, Meat science.

[9]  W. Messens,et al.  The European Union One Health 2018 Zoonoses Report , 2019, EFSA journal. European Food Safety Authority.

[10]  F. Pacho.  What influences consumers to purchase organic food in developing countries? , 2020 .

[11]  D. Tschirley,et al.  Demand for food safety in emerging and developing countries: A research agenda for Asia and Sub-Saharan Africa , 2017 .

[12]  Y. Xiong,et al.  Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. , 2016, Meat science.

[13]  M. Mikkola,et al.  Consumer Insight and Approaches in New Dairy Products Development , 2017 .

[14]  D. Chen,et al.  Red and processed meat consumption and esophageal cancer risk: a systematic review and meta-analysis , 2019, Clinical and Translational Oncology.

[15]  S Gunasekaran,et al.  Optimal energy management in grain drying. , 1986, Critical reviews in food science and nutrition.

[16]  Maeve Henchion,et al.  Meat consumption: trends and quality matters. , 2014, Meat science.

[17]  Rasmus Bro,et al.  Recent chemometrics advances for foodomics , 2017 .

[18]  Giovanni Bittante,et al.  Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions. , 2020, Food chemistry.

[19]  P. Allen,et al.  Prediction of Warner-Bratzler shear force, intramuscular fat, drip-loss and cook-loss in beef via Raman spectroscopy and chemometrics. , 2020, Meat science.

[20]  A. Teixeira,et al.  Meat Quality, Brands and Consumer Trends , 2019, More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet.

[21]  L. Paniwnyk.  Applications of ultrasound in processing of liquid foods: A review. , 2017, Ultrasonics sonochemistry.

[22]  Wenchuan Guo,et al.  Determining the Fat Concentration of Fresh Raw Cow Milk Using Dielectric Spectroscopy Combined with Chemometrics , 2018, Food Analytical Methods.

[23]  J. Lorenzo,et al.  Proteomic application in predicting food quality relating to animal welfare. A review , 2020 .

[24]  Maria Caridi,et al.  Developing sustainability in the Italian meat supply chain: an empirical investigation , 2017, Int. J. Prod. Res..

[25]  Oleksii Parniakov,et al.  Pulsed electric field and mild heating for milk processing: a review on recent advances. , 2020, Journal of the science of food and agriculture.

[26]  Xing Chen,et al.  Structural and functional modification of food proteins by high power ultrasound and its application in meat processing , 2020, Critical reviews in food science and nutrition.

[27]  A. B. Shori,et al.  Antioxidant properties of dairy products fortified with natural additives: A review , 2017 .

[28]  F. Toldrá,et al.  More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet , 2019 .

[29]  R. Viscecchia,et al.  Emerging trends in European food, diets and food industry. , 2017, Food research international.

[30]  A. Bonanno,et al.  Consumers’ acceptance and preferences for nutrition-modified and functional dairy products: A systematic review , 2017, Appetite.

[31]  M. Uyttendaele,et al.  A review of the microbiological hazards of dairy products made from raw milk , 2015 .

[32]  J. Lorenzo,et al.  Active packaging films with natural antioxidants to be used in meat industry: A review. , 2018, Food research international.

[33]  Igor Tomasevic,et al.  Application of pulsed electric fields in meat and fish processing industries: An overview. , 2019, Food research international.

[34]  H. Boeing,et al.  Food groups and risk of coronary heart disease, stroke and heart failure: A systematic review and dose-response meta-analysis of prospective studies , 2019, Critical reviews in food science and nutrition.

[35]  J. Lorenzo,et al.  Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview , 2020 .

[36]  M. C. Pandey,et al.  Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology - A review , 2016 .

[37]  Muhammad Azam Khan,et al.  Application of fluorescence spectroscopy for rapid and noninvasive quality determination of yoghurt ice cream using chemometrics , 2019, International Journal of Dairy Technology.